Paula Deen's Shepherd's Pie
1 and 1/2 lb
8 oz cans tomato sauce
1 and 1/2 c
mixed vegetables of your choice
salt and pepper to taste
8 - 10 medium
medium red new potatoes
1 and 1/2 c
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biscuit mix (bisquick)
1Pre-heat oven to 350 degrees.
2Beef Layer: Chop and saute onion in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; mix in vegetables (except potatoes). Add salt and pepper to taste.
3Potato Layer: Peel and slice potatoes about 1/4 inch thick. Cook in boiling water for about 15 minutes, or until potatoes are fork tender. Whip potatoes with electric mixer until moderately smooth - a few lumps are okay. Heat to warm 1/2 cup of the milk and add to potatoes, along with 1/2 cup butter and the sour cream. Add salt and pepper to taste. Whip til mixed, adding a little more milk, if needed, for the desired consistency.
4Biscuit Layer: Mix Bisquick and one cup milk. The mixture should be thinner than regular buscuit mix, but not runny.
5Spray a 9 by 9 by 2-inch (or similar) baking pan with cooking spray. Layer half-way up with the mashed potatoes. Next, spread the mixed vegetables over the potatoes, then the meat. Pour Bisquick over the meat. Melt 4 tablespoons butter and drizzle over top.
6Bake for 35 - 45 minutes until top is golden brown.
7If you have leftover pork or beef roast with gravy and vegetables from Sunday dinner, they can be used to make this a quick nd easy mid-week dinner!
About this Recipe
Martha Price Karenella - Aug 24, 2012
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